U.S. patent application number 10/218161 was filed with the patent office on 2003-02-27 for vacuum cooking method using a microwave oven and a vacuum-sealed container used for the method.
This patent application is currently assigned to HIKARI KINZOKU INDUSTRY CO., LTD.. Invention is credited to Nomura, Hitoshi, Nomura, Minoru.
Application Number | 20030038131 10/218161 |
Document ID | / |
Family ID | 26620719 |
Filed Date | 2003-02-27 |
United States Patent
Application |
20030038131 |
Kind Code |
A1 |
Nomura, Minoru ; et
al. |
February 27, 2003 |
Vacuum cooking method using a microwave oven and a vacuum-sealed
container used for the method
Abstract
A vacuum sealed container and a method for cooking food under
vacuum including the steps of heating the food and the cooking
liquid in a heat-and-cold resistant vacuum-sealed container having
microwave permeability using the microwave oven at high power for
boiling, heating the container for a required time, stopping the
heating to cool the container, thereby producing a vacuum therein,
heating the container for a required time to cook the food and the
cooking liquid at low temperatures using the microwave oven at low
power, while the container is under vacuum, and allowing the
container to cool.
Inventors: |
Nomura, Minoru; (Nagoya-shi,
JP) ; Nomura, Hitoshi; (Nagoya-shi, JP) |
Correspondence
Address: |
MORGAN LEWIS & BOCKIUS LLP
1111 PENNSYLVANIA AVENUE NW
WASHINGTON
DC
20004
US
|
Assignee: |
HIKARI KINZOKU INDUSTRY CO.,
LTD.
|
Family ID: |
26620719 |
Appl. No.: |
10/218161 |
Filed: |
August 14, 2002 |
Current U.S.
Class: |
219/735 ;
219/686 |
Current CPC
Class: |
A47J 36/027 20130101;
B65D 51/1644 20130101; B65D 81/3453 20130101; B65D 2205/00
20130101; H05B 6/6408 20130101; B65D 81/2038 20130101 |
Class at
Publication: |
219/735 ;
219/686 |
International
Class: |
H05B 006/80 |
Foreign Application Data
Date |
Code |
Application Number |
Aug 21, 2001 |
JP |
JP2001-250204 |
Jul 12, 2002 |
JP |
JP2002-204416 |
Claims
What is claimed is:
1. A vacuum cooking method for cooking food using a microwave oven,
so that permeation of a cooking liquid into the food is
accelerated, comprising the steps of: heating the food and the
cooking liquid in a heat-and-cold resistant vacuum-sealed container
having microwave permeability using the microwave oven at high
power for boiling; heating the container for a required time;
stopping the heating to cool the container, thereby producing a
vacuum therein; heating the container for a required time to cook
the food and the cooking liquid at low temperatures using the
microwave oven at low power, while the container is under vacuum;
and allowing the container to cool.
2. A vacuum cooking method for cooking food using a microwave oven,
so that a cooking liquid permeates into the food, and a good taste
is condensed, comprising the steps of: heating the food and the
cooking liquid in a heat-and-cold resistant vacuum-sealed container
having microwave permeability using the microwave oven at high
power for boiling; heating the container for a required time;
stopping the heating to cool the container, thereby producing a
vacuum therein; heating the container for a required time to cook
the food and the cooking liquid at low temperatures using the
microwave oven at low power, while the container is under vacuum;
allowing the container to cool; and storing the container in a
refrigerator.
3. A vacuum cooking method for cooking food using a microwave oven,
so that a cooking liquid permeates the food, and a good taste is
condensed, comprising the steps of: heating the food and the
cooking liquid in a heat-and-cold resistant vacuum-sealed container
having microwave permeability using the microwave oven at high
power for boiling; heating the container for a required time;
stopping the heating to cool the container to a predetermined
temperature, thereby producing a vacuum therein; and placing the
container in a keep-warmbox for keep-warm cooking for a required
time while the container is under vacuum.
4. A vacuum cooking method for cooking food by microwave-oven
heating and oven heating, so that a cooking liquid permeates the
food, and a good taste is condensed, comprising the steps of:
heating the food and the cooking liquid in a heat-and-cold
resistant vacuum-sealed container having microwave permeability
using a microwave oven at high power for boiling; heating the
container for a required time; stopping the heating to cool the
container to a required temperature, thereby producing a vacuum
therein; applying oven heating to the container for a required time
while the container is kept at or below a predetermined
temperature.
5. A vacuum-sealed container for cooking food under vacuum as in
any of the preceding claims, having a container main body and a lid
which are heat-and-cold resistant and have microwave permeability,
wherein: the lid comprises a check valve made of a heat-and-cold
resistant rubber or rubbery elastomer formed in an umbrella shape
on an upper surface of the lid, such that gases in the container
flow out only unidirectionally through a vent hole, and a packing
case disposed contiguously with the circumferential edge of the
lid; a packing made of a heat-and-cold resistant rubber or rubbery
elastomer is disposed in the packing case; a shaft of the check
valve is inserted from outside into an opening provided on the lid,
and the check valve is retained while a stopper ring provides the
valve with a downward slight pull, such that the circumferential
edge of the check valve is uniformly in intimate contact with the
surface of the lid, and the check valve covers the vent hole to
close; the lid and the container main body are configured to
airtightly contact with each other over their entire circumferences
via the packing, and to be engaged with each other by a stopper to
seal the container.
Description
BACKGROUND OF THE INVENTION
[0001] 1. Field of the Invention
[0002] The present invention relates to a vacuum cooking method
using a microwave oven and a vacuum-sealed container used for the
method.
[0003] 2. Description of Related Art
[0004] Simmered dishes cooked by a microwave oven are generally
heated at high power in a lidded pot made of heat-resistant glass
such as a Pyrex (a registered trademark of Corning Inc.). When
simmering is required for permeation of a cooking liquid into food,
either of the following two methods is pursued to heat the food:
(1)cooking food for long hours by both microwave-oven heating and
oven heating, and (2)cooking food for long hours in two steps of
high-power heating and low-power heating using a microwave oven
(Atsuko HIGO ed., A HANDBOOK FOR FOOD COOKED USING A MICROWAVE
OVEN/MICROWAVES published by The Japan Industrial Journal-A
Fujisankei Communications Group Company, pp. 65 to 66, and pp. 216
to 217).
[0005] A vacuum-cooking method has been known through which food is
vacuum-packed, put in a hot water, and cooked at low temperatures
for many hours (Takayuki TANI, ALL TECHNIQUES FOR VACUUM COOKING,
published by Shibata Publishing Co. Ltd., pp. 8 to 9). In addition,
a keep-warm cooking method has been known through which food in a
regular lidded stainless-steel pot is heated and cooked by gas, and
then it is put in a keep-warm box for cooking the food by remaining
heat for long hours, where by a cooking liquid permeates the food,
and its good taste is retained.
[0006] In the case of making simmered dishes using a microwave
oven, in particular, which requires permeation of a cooking liquid
thereinto, when Method (1) stated above is followed, food is cooked
by microwave-oven heating, and then it is further cooked by oven
heating. However, it is a time-consuming task as in the case of
conduction heating by which food is heated by gas from outside.
Also, in the case of Method (2) stated above, food is heated at
high power for a short time and heated at low power for a long
time. When a root crop is cooked using a microwave oven, for
example, the crop is boiled in water first. Then, seasoning is
added to it, and the crop is further heated using a microwave oven,
so that a cooking liquid may be permeated thereinto, and cooking
time may be accelerated. For cooking meat, under either Method (1)
or Method (2), tasty juices from the meat are taken away due to
long-time microwave-oven heating. Consequently, the meat may become
tough, and cooked food may not be expected to be tasty.
[0007] On the other hand, cooking vacuum-packed meat can provide
tasty food, but it is a time-consuming task because of
low-temperature processing in hot water. Also, the meat may be
undercooked because of conduction heating from outside. Further,
air might remain among vacuum-packed meat ingredients, whereby the
meat may be undercooked. As a result, hygienic problems may arise.
It is harmful to eat undercooked food when harmful bacteria remain
therein. Especially, pork may contain parasites, such as
trichinella, harmful to a human body. Moreover, the keep-warming
cooking is a time-consuming task.
SUMMARY OF THE INVENTION
[0008] The present invention has been made in view of the above
circumstances and has an object to overcome the above problems and
to provide a cooking method for achieving an excellent result of
cooking by microwave-oven heating and to provide a vacuum-sealed
container for cooking food under the method.
[0009] To achieve the objects and in accordance with the purpose of
the present invention, as embodied and broadly described herein, in
the first aspect of the present invention, a vacuum cooking method
for cooking food using a microwave oven, so that permeation of a
cooking liquid into the food is accelerated, comprises the steps of
heating the food and the cooking liquid in a heat-and-cold
resistant vacuum-sealed container having microwave permeability
using the microwave oven at high power for boiling, heating the
container for a required time, stopping the heating to cool the
container, thereby producing a vacuum therein, heating the
container for a required time to cook the food and the cooking
liquid at low temperatures using the microwave oven at low power,
while the container is under vacuum, and allowing the container to
cool.
[0010] In the second aspect of the present invention, a vacuum
cooking method for cooking food using a microwave oven, so that a
cooking liquid permeates into the food, and a good taste is
condensed, comprises the steps of heating the food and the cooking
liquid in a heat-and-cold resistant vacuum-sealed container having
microwave permeability using the microwave oven at high power for
boiling, heating the container for a required time, stopping the
heating to cool the container, thereby producing a vacuum therein,
heating the container for a required time to cook the food and the
cooking liquid at low temperatures using the microwave oven at low
power, while the container is under vacuum, allowing the container
to cool, and storing the container in a refrigerator.
[0011] Yet, in the third aspect of the present invention, a vacuum
cooking method for cooking food using a microwave oven, so that a
cooking liquid permeates the food, and a good taste is condensed,
comprises the steps of heating the food and the cooking liquid in a
heat-and-cold resisting vacuum-sealed container having microwave
permeability using the microwave oven at high power for boiling,
heating the container for a required time, stopping the heating to
cool the container to a predetermined temperature, thereby
producing a vacuum therein, and placing the container in a
keep-warm box for keep-warm cooking for a required time while the
container is under vacuum.
[0012] Yet, in fourth aspect of the present invention, a vacuum
cooking method for cooking food by microwave-oven heating and oven
heating, so that a cooking liquid permeates the food, and a good
taste is condensed, comprises the steps of heating the food and the
cooking liquid in a heat-and-cold resistant vacuum-sealed container
having microwave permeability using the microwave oven at high
power for boiling, heating the container for a required time,
stopping the heating to cool the container to a predetermined
temperature, thereby producing a vacuum therein, applying oven
heating to the container for a required time while the container is
kept at or below a predetermined temperature.
[0013] Yet, a vacuum-sealed container for cooking food under vacuum
by the methods described as the first through the fourth aspects of
the present invention has a container main body and a lid which are
heat-and-cold resistant and have microwave permeability, wherein
the lid is provided with a check valve made of a heat-and-cold
resistant rubber or rubbery elastomer formed in an umbrella shape
on the upper surface of the lid, such that gases in the container
flow out only unidirectionally through a vent hole, and a packing
case disposed contiguously with the circumferential edge of the
lid. A packing made of a heat-and-cold resistant rubber or rubbery
elastomer is disposed in the packing case. A shaft of the check
valve is inserted from outside into an opening provided on the lid,
and the check valve is retained while a stopper ring provides the
valve with a downward slight pull, such that the circumferential
edge of the check valve is uniformly in intimate contact with the
surface of the lid, and the check valve covers the vent hole to
close. The lid and the container main body are configured to
airtightly contact with each other over their entire circumferences
via the packing, and to be engaged with each other by a stopper to
seal the container.
[0014] As in the first aspect of the present invention stated
above, food and a cooking liquid in the above-described
vacuum-sealed container are heated using a microwave oven at high
power to raise the temperature sharply for boiling. Accordingly,
the food is heated from inside, and contaminating bacteria and
parasites are killed within a short time. In addition, when water
evaporates, its volume increases more than a thousand times under
atmospheric pressure. By taking advantage of this, steam produced
from the food and the cooking liquid releases and deaerates almost
all air from the container. If the container is cooled down, the
temperature in the container decreases, and the steam condenses.
The remaining air in the container becomes extremely tenuous, and
the container is automatically sealed, thereby producing a vacuum
therein. Then, when the container is kept warm and heated at low
temperatures for long hours using a microwave oven at low power,
vacuum cooking becomes possible.
[0015] Since food is heated at low temperatures for many hours,
even meat can become tender and tastier than conventionally cooked
meat. During low-temperature cooking, tasty juices come out from
the food itself. When the food is heated under vacuum, thereby
boiling and stirring a cooking liquid, it can be expected that the
cooking liquid and the tasty juices may permeate the food uniformly
without being released to the outside. If the container is allowed
to cool after heating for a required time, the steam in the
container condenses, whereby the volume of the air decreases, and
its density becomes extremely tenuous. Consequently, oxidation and
deterioration of the food can be prevented.
[0016] In addition, as in the second aspect of the present
invention, food and a cooking liquid in the above vacuum-sealed
container are heated using a microwave oven at high power to raise
a temperature sharply for boiling. After heating the food and the
cooking liquid for a required time, the heating is stopped to cool
the container, thereby producing a vacuum therein. The food and the
cooking liquid are heated at a predetermined low temperature while
the container is under vacuum, whereby the cooking liquid keeps
boiling and is stirred. Then, heating is stopped to allow the
container to cool. Besides, the container is stored in a
refrigerator. Consequently, the cooking liquid can permeate the
food, and the tasty juices from the food can be condensed.
[0017] Further, as in the third aspect of the present invention,
food and a cooking liquid in the above vacuum-sealed container are
heated using a microwave oven at high power to raise a temperature
sharply for boiling. After heating the food and the cooking liquid
for a required time, the heating is stopped to cool the container
to a predetermined temperature, thereby producing a vacuum therein.
Then, the vacuum-sealed container is placed in a regular keep-warm
box, as it is, for keep-warm cooking for a required time. The
cooking liquid in the vacuum-sealed container keeps boiling at low
temperatures and is stirred, whereby permeation of the cooking
liquid into the food and condensation of the tasty juices from the
food can be accelerated.
[0018] Moreover, as in the fourth aspect of the present invention,
food and a cooking liquid in the above vacuum-sealed container are
heated using a microwave oven at high power to raise its
temperature sharply for boiling. After heating the food and the
cooking liquid for a required time, the heating is stopped to cool
the container to. a predetermined temperature, thereby producing a
vacuum therein. Then, when the food and the cooking liquid are
cooked by oven heating for a required time using a conventional
oven or a microwave oven capable of serving as a conventional oven
to keep them at or lower than a predetermined temperature, the
cooking liquid in the vacuum-sealed container keeps boiling at low
temperatures and is stirred. Consequently, the cooking liquid can
permeate the food, and the tasty juices from the food can be
condensed.
[0019] Additional objects and advantages of the invention will be
set forth in part in the description which follows and in part will
be obvious from the description, or may be learned by practice of
the invention. The objects and advantages of the invention may be
realized and attained by means of the instrumentalities and
combinations particularly pointed out in the appended claims.
BRIEF DESCRIPTION OF THE DRAWINGS
[0020] The accompanying drawings, which are incorporated in and
constitute a part of this specification, illustrate embodiments of
the present invention and, together with the description, serve to
explain the objects, advantages and principles of the invention. In
the drawings, FIG. 1 is a sectional view of a vacuum-sealed
container according to the present invention, and FIG. 2 is a plane
view of the same.
DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS
[0021] A detailed description of one preferred embodiment of a
vacuum cooking method using a microwave oven and a vacuum-sealed
container used for the method (hereinafter referred to as a "vacuum
container") embodying the present invention will now be given
referring to the accompanying drawings. FIG. 1 is a sectional view
showing a general structure of a vacuum container 10 applied to the
vacuum cooking method according to the present invention. FIG. 2 is
a plane view of the same.
[0022] The illustrated vacuum container 10 constitutes a container
main body 12 and a lid 14 to be attached thereto. The container
main body 12 is made of a synthetic resin such as a polyether resin
or a polysulfonic resin having heat resistance, cold resistance,
and microwave permeability. The lid 14 has a check valve 18 on its
upper surface and a packing case 30 disposed contiguously to its
circumferential edge. The check valve 18 is shaped like an
umbrella, and is made of a heat-and-cold resistant rubber or
rubbery elastomer. The check valve 18 is designed to induce a
unidirectional outflow of gases from the inside of the container 10
only to the outside through vent holes 16s, thus preventing an
inflow of external air into the container 10. Mounted inside the
packing case 30 is a packing 32, which is also made of a
heat-and-cold resistant rubber or rubbery elastomer. A shaft 22 of
the check valve 18 is inserted into an opening 24 from the front
side of the lid 14, and is retained by a stopper ring 28 which
provides a downward slight pull so that a circumferential edge 20a
of an umbrella-shaped valve element 20 may be in intimate and
uniform contact with the surface of the lid 14, and so that the
check valve 18 may cover and close all of the vent holes 16s. The
lid 14 and an upper circumferential edge 34 of the container main
body 12 are in airtight contact with each other through the packing
32, and are engaged with each other by removable stoppers 38a and
38b to seal the container 10 hermetically.
[0023] In a first embodiment of the present invention, food and a
cooking liquid are put into the container main body 12 of the
container 10. The container main body 12 is covered and engaged
with the lid 14 using the stoppers 38a and 38b to seal the
container 10 hermetically. Then, the container 10 is heated in a
microwave oven at high power to raise the temperature inside the
container to 90 to 100.degree. C. for boiling. This generates steam
and expands air inside the container, thereby raising the inside
pressure. Consequently, the inside air is discharged through space
between the lid 14 and the container main body 12 and through the
vent holes 16s under the check valve 18, causing deaeration during
which the food is sterilized. After the heating is stopped and the
container 10 is cooled down, the container 10 is automatically
sealed, thus producing a vacuum therein. When the temperature in
the vacuum container 10 falls to 60.degree. C., the container 10 is
placed in the microwave oven, and continues to be heated at low
power constantly at 55 to 65.degree. C., which permits the food to
be cooked under vacuum. After heated for a required time, the
vacuum container 10 is allowed to cool. As a result, the cooking
liquid permeates the food, thereby achieving the object of the
present invention.
[0024] In a second embodiment of the present invention, food and a
cooking liquid are put into the container main body 12 of the
container 10. The container main body 12 is covered and engaged
with the lid 14 using the stoppers 38a and 38b to seal the
container 10 hermetically. Then, the container 10 is heated in a
microwave oven at high power to raise the temperature inside the
container to 90 to 100.degree. C. for boiling. This generates steam
and expands air inside the container, thereby raising the inside
pressure. Consequently, the inside air is discharged through space
between the lid 14 and the container main body 12 and through the
vent holes 16s under the check valve 18, causing deaeration during
which the food is sterilized. After the heating is stopped and the
container 10 is cooled down, the container 10 is automatically
sealed, thus producing a vacuum therein. When the temperature in
the vacuum container 10 falls to 60.degree. C., the container 10 is
placed in the microwave oven, and continues to be heated at low
power constantly at 55 to 65.degree. C., which permits the food to
be cooked under vacuum. After heated for a required time, the
vacuum container 10 is allowed to cool and stored in a
refrigerator. Then, a higher vacuum is attained inside the
container 10, so that the cooking liquid permeates the food and
that a good taste condenses, thereby achieving the object of the
present invention.
[0025] In a third embodiment of the present invention, food and a
cooking liquid are put into the container main body 12 of the
container 10. The container main body 12 is covered and engaged
with the lid 14 using the stoppers 38a and 38b to seal the
container 10 hermetically. Then, the container 10 is heated in a
microwave oven at high power to raise the temperature inside the
container to 90 to 100.degree. C. for boiling. This generates steam
and expands air inside the container, thereby raising the inside
pressure. Consequently, the inside air is discharged through space
between the lid 14 and the container main body 12 and through the
vent holes 16s under the check valve 18, causing deaeration during
which the food is sterilized. After the heating is stopped and the
container 10 is cooled down, the container 10 is automatically
sealed, thus producing a vacuum therein. When the temperature in
the vacuum container 10 falls to 70.degree. C., the container 10 is
placed in a conventional keep-warm box to be kept warm. In the
vacuum container 10, the cooking liquid continues boiling to be
stirred. Thus, the food is cooked while being kept warm under
vacuum. As a result, the cooking liquid and tasty juices from
ingredients permeate the food uniformly, thereby achieving the
object of the present invention.
[0026] In a fourth embodiment of the present invention, food and a
cooking liquid are put into the container main body 12 of the
container 10. The container main body 12 is covered and engaged
with the lid 14 using the stoppers 38a and 38b to seal the
container 10 hermetically. Then, the container 10 is heated in a
microwave oven at high power to raise the temperature inside the
container to 90 to 100.degree. C. for boiling. This generates steam
and expands air inside the container, thereby raising the inside
pressure. Consequently, the inside air is discharged through space
between the lid 14 and the container main body 12 and through the
vent holes 16s under the check valve 18, causing deaeration during
which the food is sterilized. After the heating is stopped and the
container 10 is cooled down, the container 10 is automatically
sealed, thus producing a vacuum therein. When the temperature in
the vacuum container 10 falls to 70.degree. C., the container 10 is
subjected to oven heating in an oven or a microwave oven capable of
serving as a conventional oven to keep the temperature inside the
container 10 at 70.degree. C. or lower. In the vacuum container 10,
the cooking liquid continues boiling to be stirred, so that the
cooking liquid permeates the food and that a good taste condenses,
thereby achieving the object of the present invention.
EXAMPLE 1
[0027] Pork cut into cubes to be braised and a cooking liquid were
put into a container designed according to the present invention.
The container was covered with a lid to be sealed hermetically with
stoppers. Then it was heated in a microwave oven at 1000-watt power
for five minutes to raise the temperature inside the container to
90 to 100.degree. C. After boiling, heating was continued for 15
minutes and stopped. The container was allowed to cool until
70.degree. C. to produce a vacuum therein. Then, the vacuum-sealed
container was heated further at 200-watt or equivalent power at 70
to 80.degree. C. for 25 minutes. Meanwhile, the inside of the
container was maintained under vacuum, and the cooking liquid
continued boiling to be stirred. The cooking liquid thereby
permeates the pork more quickly and deeply. Even after the heating
was stopped and the vacuum-sealed container was allowed to cool,
the cooking liquid continued boiling for two hours.
[0028] Then, the vacuum sealing was released, and the braised pork
was tried for a taste. It was turned out that the pork had become
tender and that the cooking liquid had permeated sufficiently,
thereby obtaining a delicious taste.
EXAMPLE 2
[0029] In the above Example 1, the vacuum sealing was not released,
and the vacuum-sealed container was stored in a refrigerator at
5.degree. C. until the next day when the container was opened. The
braised pork was tried for a taste, and turned out to have become
more delicious, because the permeation of the cooking liquid had
been deepened further, and because tasty juices from the pork had
been reabsorbed into the pork and had condensed.
EXAMPLE 3
[0030] Root vegetables such as potatoes and/or carrots to be
simmered were cut into pieces, and were put into the container
according to the present invention. The container was covered with
the lid to be sealed hermetically with the stoppers. Then it was
heated in the microwave oven at 1000-watt power for three minutes
to raise the temperature inside the container to 90 to 100.degree.
C. After boiling, heating was continued for 10 minutes and stopped.
The container was allowed to cool until 70.degree. C. to produce a
vacuum therein. Then, the vacuum-sealed container was heated
further at 200-watt or equivalent power at 70 to 80.degree. C. for
25 minutes. Meanwhile, the inside of the container was maintained
under vacuum, and the cooking liquid started boiling to be stirred.
The cooking liquid thereby permeates the vegetables more quickly
and deeply. Even after the heating was stopped and the
vacuum-sealed container was allowed to cool, the cooking liquid
continued boiling for one hour.
[0031] Then, the vacuum sealing was released, and the simmered
vegetables were tried for a taste. It was turned out that the
vegetables had become soft and that the cooking liquid had soaked
into them sufficiently, thus obtaining a delicious taste. In
addition, the vegetables had maintained high nutritional values
because the nutrients in them had not been decomposed.
EXAMPLE 4
[0032] The same pork and cooking liquid as in Example 1 were put
into the container designed according to the present invention. The
container was covered with the lid, and was tightly sealed with the
stoppers. Then it was heated in a microwave oven at 1000-watt power
for five minutes to raise the temperature inside the container to
90 to 100.degree. C. for boiling. After the heating was continued
for 15 minutes and stopped, the container was allowed to cool to
70.degree. C. to produce a vacuum therein, and the cooking liquid
boiled to be stirred. The vacuum-sealed container was then placed
in a conventional keep-warm box to cook the pork by keeping it
warm. During the keep-warm cooking, the cooking liquid continued
boiling to be stirred in the vacuum-sealed container.
[0033] Then, the container was taken out to release the vacuum, and
the braised pork was tried for a taste. It was turned out that the
pork had become tender enough and that the cooking liquid and the
juices from the pork had permeated sufficiently, thus obtaining a
delicious taste.
EXAMPLE 5
[0034] The same pork and cooking liquid as in Example 1 were put
into the container designed according to the present invention. The
container was covered with the lid, and was tightly sealed with the
stoppers. Then it was heated in a microwave oven at 1000-watt power
for five minutes to raise the temperature inside the container to
90 to 100.degree. C. for boiling. After the heating was continued
for 15 minutes and stopped, the container was allowed to cool to
60.degree. C. to produce a vacuum therein, and the cooking liquid
boiled to be stirred softly. Then, the vacuum-sealed container was
heated at a constant temperature of 65.degree. C. for 30 minutes in
an oven or a microwave oven capable of serving as a conventional
oven. In the vacuum-sealed container, the cooking liquid was
boiling to be stirred, so that the pork was cooked. Then, the
vacuum-sealed container was taken out to release the vacuum, and
the braised pork was tried for a taste, turning out to have become
as delicious as in other examples.
[0035] As described above in Examples 1 to 5, the cooking method
according to the present invention is excellent since it permits
braised pork to be more delicious than ordinary cooking methods,
although it is said that braised pork is difficult to fix among
other meat dishes. Curry or stew using beef or chicken, for
example, or other simmered/braised dishes using root vegetables or
the like to be permeated by a cooking liquid sufficiently, may be
cooked deliciously if the vacuum-cooking method according to the
present invention is applied to those dishes. In addition, if the
cooked food is stored in a refrigerator with its container
vacuum-sealed, the food may absorb the cooking liquid and tasty
juices from the ingredients sufficiently, and a good taste may
condense.
[0036] To add to this, in Examples 2 and 4, the pork was braised
deliciously without becoming tough, due to a relatively short time
for subjecting the pork to microwave heating of which drawback is
rendering meat tougher.
[0037] The foregoing description of the preferred embodiments of
the invention has been presented for purposes of illustration and
description. It is not intended to be exhaustive or to limit the
invention to the precise form disclosed, and modifications and
variations are possible in the light of the above teachings or may
be acquired from practice of the invention. The embodiments chosen
and described in order to explain the principles of the invention
and its practical application to enable one skilled in the art to
utilize the invention in various embodiments and with various
modifications as are suited to the particular use contemplated. It
is intended that the scope of the invention be defined by the
claims appended hereto, and their equivalents.
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